These spicy kebabs are easy to make, quick to cook and pack quite a punch. They're perfect for barbecues but can be cooked on a grill ... and if formi...
When visiting a foreign city it can be all too easy to stick to what you know and Barcelona is no exception. While some people look forward to trying new dishes, many others like to stick to what they already know.
Oh my word I've never seen so many herbs in the garden! This spell of warm wet weather has sent everything into a growing frenzy. The rocket is living up to its name - 'wild'. The parsley is going to need mowing if it grows another inch.
'Don't you miss meat?' This is the first question posed by the friends and family of the newborn vegetarian. The question, for me at least, isn't offensive. And the answer isn't complicated. I rarely miss the taste of meat - although I occasionally dream, like a vegetarian android, of mint-coated sheep - but I do miss the loss of ritual that accompanies meat consumption.
New season English asparagus is naturally sweet and grassy and is just as good raw as cooked. Try it this way with fresh, raw broad beans and peas in a lemony, creamy vinaigrette and sprinkle over a handful of quickly sizzled smoked pancetta as I did, or dollops of soft goats' cheese.
They say the way to a man's heart is through his stomach. Not only does this simplify the wearer of the Y chromosome, amounting him to little more than a domestic animal - it also neglects a woman's romantic relationship with food.
This Mediterranean warm halloumi and potato salad is the perfect lunch on a hot summer's day. It's quick and easy to make, spicy and full of flavour and, whether your guests are meat lovers or vegetarians, they'll LOVE IT!! It's also perfect for anyone following a low FODMAP diet such as people with IBS or digestive disorders.
For the last decade, The Vegan Society has been asked on a weekly basis how many vegans there are, and all we've been able to say in recent years was that we thought numbers would probably have doubled since 2006. On occasion, I've also replied that everyone eats vegan food on a daily basis, but that vegans just eat a little more plant-based than others.
When I came across a recipe which blended roasted peppers into a curry sauce, I knew I had to make a version of it. I am a sucker for sweet curries, probably having eaten a lot of restaurant and take-away curries in my youth which are notoriously full of sugar.
Part 2 of baking with chickpeas. This was initially intended to be a chocolate cake. When it emerged from the oven, I thought it was ruined, but in fact, it was something even better!
Since beginning my new Food Optimising way of eating via Slimming World, I am always looking for ways to reduce my use of processed ingredients and for foods with lower syn values. This way of eating limits all kinds of flours, even wholegrain flours, although the whole grain itself, say quinoa, can be eaten freely in unlimited quantities.
Wild garlic season may just be the highlight of the spring for me. As much as I adore asparagus and Jersey Royals, there is something so alluring about shards of garlicky green leaf growing free in the wilderness.
Navarin of lamb is a rustic French recipe and although it is a stew it's light in flavour, packed full of fresh spring veg and given a further lift by the last minute addition of a fistful of herbs. It's a one-pot dish too, saving on the washing up, always a bonus in my view. It's not a classic for nothing: this one is a keeper.
Our society has an obsession over how we look and that obsession can be linked directly to what's on our plate. Our desire to be thin outweighs our desire to just be healthy. It takes away our perspective and sense of balance and as such food is seen as an emotional crutch instead of simply a source of fuel.
Turmeric is a very powerful spice, a popular spice in India, used for thousands of years. It contains curcumin, which is the substance with powerful anti-inflammatory and is a very strong antioxidant.
Invasion, conquest, price wars. Reading the headlines you're tempted to conclude an all-out war has broken out amongst food retailers in the UK. Arguably, the main culprits are German budget supermarkets Aldi and Lidl, who seem to instill fear into the hearts of British supermarket managers at Tesco, Asda, Sainsbury's and Morrisons. Apparently, the big four are shaking in their boots.